30 minutes
A delightful dish featuring crispy tofu paired with the rich flavors of chorizo and shiitake mushrooms.
Extra-Firm Tofu, drained, patted dry, and cut into slabs
0 oz
tablespoons
Shiitake Mushrooms, caps thinly sliced
0 oz
Cured Chorizo, diced
0 oz
Scallions, white and light green parts sliced, dark green parts reserved for garnish
bunch
cups
teaspoons
teaspoons
1. Crisp the Tofu
Heat peanut oil in a large nonstick skillet over medium-high heat. Once hot, place the tofu slabs in the skillet and cook for about 3 minutes on each side until golden and crispy. Remove the tofu and set it aside.
2. Cook Chorizo and Shiitakes
In the same skillet, increase the heat slightly and add the shiitake mushroom caps, diced chorizo, and the white and light green parts of the sliced scallions. Cook for about 3 minutes until the chorizo renders its fat and the mushrooms absorb the juices.
3. Create the Sauce
Stir in the chicken broth, soy sauce to taste, and mirin. Allow the sauce to reduce for about a minute in the skillet, intensifying the flavors.
4. Serve
Briefly reheat the tofu in the skillet if necessary. Arrange the tofu on serving plates, top with the mushroom and chorizo mixture, and drizzle any remaining sauce over the top. Garnish with the reserved dark green parts of the scallions.
Before starting, thoroughly press the tofu to remove excess moisture, allowing for better crispiness when frying. Wrap the tofu block in a clean kitchen towel or paper towels and apply a heavy pan or tofu press on top for at least 15-30 minutes.
Cook each component separately to avoid any sogginess or premature flavor blending and to ensure each ingredient is cooked perfectly.
Toss the tofu in a small amount of cornstarch or potato starch before frying to create a crunchy crust.
Enhance the natural umami of shiitakes by adding a splash of soy sauce or tamari when sautéing.
Cut the tofu into even cubes to ensure uniform cooking and consistent crispy texture.
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